Mini Pumpkin Cake Donuts – Baked Pumpkin Doughnuts
These mini pumpkin cake donuts are bite-size treats that can be very addictive. A simple, easy and effortless recipe that gets done in 20 minutes. Packed with fall flavors of pumpkin and pumpkins spice these are great to give as gifts to family and friends or to make for kids Halloween party.
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We have a pumpkin kinda month here in our home. From deep fried cinnamon sugar pumpkin donuts and cream cheese topped pumpkin cupcakes to pumpkin creme brûlée and pumpkin souffle. Best part? the kids don’t even believe these have pumpkin in there. So tasty mama. Well, I’m happy.
I have to ask. What is your favorite pumpkin dessert? If I had to pick one I’d say my pumpkin coconut cake. I love the combination of pumpkin and coconut but also the coconut caramel glaze on that is just irresistible.
Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids play date recently and they were gone in an instant. I should have made two batches but I didn’t think one batch would be less for 8 kids. Well, there were three flavors, cinnamon sugar, pink candy melts and dark chocolate. So everyone had to taste every flavor.
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About these cake donuts
The batter is oil based very light and airy. They just melt in your mouth so I would highly recommend making extra. They do taste absolutely delicious on their own with or without any coating or glaze. I highly recommend you can make just one flavor with one batch or you will have very few of each flavor. As a family, we have to make all three flavors. I love cinnamon sugar, Rhea loves dark chocolate and Aadi loves the pink candy melts.
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Let’s talk ingredients and substitutes (Save/Pin)
- All-purpose flour – yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening.
- Oil – I like the light and airy texture the oil gives these cupcakes. You can use 1/2 cup butter or margarine if you want but I’d rather you use oil.
- Sugar – I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nice but add a caramel taste as well as color to them.
- Pumpkin puree – you can use canned puree for this of course. I’m always excited about fresh pumpkins in the season so I tend to make my own pumpkin puree with fresh season pumpkins. As you can see it’s deeper in color as well as thicker than canned. But as long as you keep the same quantity you will be ok with either or.
- Pumpkin spice– you don’t see me add pumpkin spice in the video because it’s been added to the puree. If you don’t like pumpkin spice you can also add cinnamon, ground ginger, and nutmeg. By the way, you can make your own pumpkin spice at home. Chances are you already have the spices required to make the spice mix.
- Vanilla Extract – always use a good quality vanilla extract. I know it’s expensive which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
- Chocolate and candy melts’ – you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored but white chocolate with candy colors is also a great alternative.
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Recipe – Mini Pumpkin Cake Donuts – Baked Pumpkin Doughnuts (Save/Pin)
Tools
- Mixing Bowl
- Kitchen scale
- Measuring spoons and measuring cups
- Whisk
- Spatula
- Mini donut pan
- Cupcake liners
- Ice-cream scooper
- Baking tray
- Oven
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Ingredients (use recipe card below for conversions)
For the batter
Dry ingredients
- 225 grams (1 3/4 cup) All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Pumpkin Spice
Wet Ingredients
- 2 large Eggs
- 200 grams (1 cup) Sugar
- 90 ml (almost 1/2 cup) Cooking oil
- 75Â ml (1/3 cup) Pumpkin puree
- 1 tsp Vanilla Extract
Coating/Glaze
For the Cinnamon sugar
- 3 tbsp melted butter
- 50 grams (1/2 cup sugar)
- 1/4 tsp cinnamon powder
For the Chocolate Glaze
- 100 grams pink candy melts
- 100 grams dark chocolate
- 1 to 2 tbsp cooking oil (optional)
- Sprinkles
Method
Prepare batter
- Preheat the oven at 170 C 350 F
- Combine dry ingredients and set aside.
- In a bowl – whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan slots about 2/3
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a baking rack before decorating
Coating / Glaze
- Melt the candy melts and dark chocolate
- Add Cooking oil if it’s too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
Coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon sugar mixture.
- Enjoy!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Easy Pumpkin Cake Donuts Recipe, Pumpkin Cake Doughnuts, Mini Pumpkin Cake Donuts,
Mini Pumpkin Cake Donuts Recipe
Ingredients
For the batter
Dry ingredients
- 225 grams All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Pumpkin Spice
Wet Ingredients
- 2 Eggs Large
- 200 grams Sugar
- 90 ml Cooking oil
- 75Â ml Pumpkin puree
- 1 tsp Vanilla Extract
Coating/Glaze
For the Cinnamon sugar
- 3 tbsp Butter melted
- 50 grams Caster sugar
- 1/4 tsp cinnamon powder
For the Chocolate Glaze
- 100 grams Candy melts pink
- 100 grams Chocolate dark
- 2 tbsp Cooking oil optional
- 1/4 cup Sprinkles
Instructions
Prepare batter
- Preheat the oven at 170 C 350 F
- Combine dry ingredients and set aside.
- In a bowl - whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan about 2/3
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a baking rack before decorating
Chocolate Glaze
- Melt the candy melts and dark chocolate
- Add Cooking oil if it's too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
Coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon sugar mixture.
- Enjoy!
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Nutrition Information
Love doughnuts?
Well, check out some of my other doughnuts aka donut recipes here. From simple cinnamon sugar donuts to traditional jam doughnuts as well as glazed chocolate doughnuts. Fall inspired pumpkin doughnuts, mini- bakedÂ
Jam Doughnuts, Chocolate Doughnuts, Cinnamon Sugar Donuts, Pumpkin Donuts, Baked mini donuts.
More Pumpkin Recipes
Celebrate this fall season with pumpkin-inspired recipes from simple and easy pumpkin cupcakes and donuts to exotic pumpkin creme brûlée and pumpkin souffle. You find it all here whether you are looking for a family meal or entertaining with guests.
Easy pumpkin inspired recipes, Collection of pumpkin desserts, pumpkin soups.
Can you believe I have NEVER had a pumpkin donut?! WHAT how is that possible, I love anything pumpkin!! I am also loving that these donuts are baked, gives them a healthier advantage to the fried ones we normally eat.
Oh, you must have pumpkin donuts. I love these mini ones too.
Oh lovely. Those pumpkin doughnuts looks absolutely delicious. I’m sure it will be a big hit among kids. Another amazing pumpkin recipe for fall celebration
Yes, the kids really loved it.
These donuts are incredibly cute! I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.
Thank you, Dan. So happy you like them.
Wow and wow, this is so delicious and it makes my mouth watering. My whole family would go crazy for these!
Thank you, Mahy. I think you will enjoy these.
Because they are mini that means I can eat more, right? My family will love these.
yeah, I always mini so I can eat more too.
So cute! So Fun! I won’t feel guilty about eating 4 or 5 donuts during coffee break with these mini donuts!
Thank you, Noel. I think you will love these.
Ohhh I have not yet had pumpkin donuts so these are a definite must make! That chocolate icing is calling my name!
Thank you, Lauren you must try.
oh these look so delicious and I love the pink one with sprinkles I think I will make them for the breast cancer awareness benefit. Those are perfect!! thanks for posting that!
Thank you, Claudia. That sounds like a great cause.
I adore these – so pretty and so seasonal. The question is which one to go for first? Pink, chocolate or naked?
I hear you. I love the naked very much too.
I love the mini-donuts!! I can have several varieties and not feel guilty. I wish I had several right now. I’m drinking some coffee for my afternoon break and those donuts would be a welcome treat. I really haven’t done too much pumpkin yet and I think it’s about time. I’m pinning.
Me too, Marisa. Love mini donuts.
These would be perfect with a good cup of coffee or tea right now…..wish I had one right now too! Looks perfect for a cold fall weekend.
Absolutely, Denise. Thanks
These look delicious Veena! I can’t get enough of pumpkin in the fall. It’s really hard to pick just one favourite pumpkin dessert….it won’t be fair to the others lol. I love them all! 🙂
Absolutely, Jolina. It’s hard to make just one flavors so we have to make it all.
These donuts look so good. Homemade is best, especially baked donuts. Love the flavours here. I would love these with my morning coffee (and afternoon latte). My grandkids would love them as an after-school treat.
Thanks, Gloria. Yes, I do love both baked and fried. These are really delicious.